Yesterday afternoon, as snowflakes drifted outside the window and soft Christmas music filled the living room, my granddaughter, Ella, came over for our annual holiday baking day. She’s nine now—old enough to handle a rolling pin but still young enough to find pure joy in licking the icing spoon.
Every year, we choose one “special project” to make together, and this time she pointed to a photo she’d seen online: cookies shaped like tiny wrapped presents. Her eyes sparkled as she said, “Grandma, can we make these for everyone?” How could I say no?
As the kitchen warmed with the scent of butter and sugar, we laughed our way through measuring cups and icing colors. She picked red and green for the ribbons, while I added a few gold touches to make them shine.
Watching her carefully decorate each cookie reminded me of when my own children were her age, sitting at this same counter with flour on their cheeks and joy in their eyes. These Christmas Present Cookies aren’t just sweet treats, they’re edible keepsakes that carry memories in every bite.
Short Description
These delightful Christmas Present Cookies are buttery sugar cookies decorated with vibrant royal icing, designed to look like tiny gift boxes. They’re perfect for holiday parties, cookie swaps, or as charming homemade gifts that taste as good as they look.
Key Ingredients
For the Sugar Cookies:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract (or almond extract for a twist)
- ½ tsp baking powder
- ¼ tsp salt
For the Royal Icing:
- 4 cups powdered sugar, sifted
- 3 tbsp meringue powder
- 8–10 tbsp water (adjust for consistency)
- Food coloring (red, green, blue, pink, yellow, or festive shades)
- Edible glitter or sprinkles (optional)
Tools Needed
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Square cookie cutter or knife
- Parchment paper and baking sheet
- Cooling rack
- Piping bags and tips
- Toothpicks
Cooking Instructions
Step 1: Prepare the Dough
Beat the softened butter and sugar together until light and fluffy. Mix in the egg and vanilla (or almond) extract until well combined.
In another bowl, whisk flour, baking powder, and salt, then gradually add to the butter mixture until a smooth dough forms. Divide into two portions, wrap in plastic wrap, and refrigerate for 1 hour to chill.
Step 2: Roll and Cut
Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thick. Cut into square “present” shapes using a cookie cutter or knife, then place them on a parchment-lined baking sheet about an inch apart.
Step 3: Bake the Cookies
Bake for 8–10 minutes, until the edges are barely golden. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Decorating too soon can cause the icing to melt.
Step 4: Prepare the Royal Icing
Combine powdered sugar and meringue powder in a bowl. Gradually add water, one tablespoon at a time, until soft peaks form. Separate into bowls and tint each with your chosen colors.
Step 5: Decorate the Cookies
Outline each cookie with icing and let it set for a few minutes. Flood the centers with thinner icing, using a toothpick to guide it into the corners. Once dry, add ribbons and bows using contrasting colors. Sprinkle with edible glitter or decorations before the icing hardens.
Why You’ll Love This Recipe
Festive and Fun: Perfect for holiday parties or gifting.
Deliciously Buttery: Classic sugar cookie flavor with crisp edges and soft centers.
Customizable: Choose any color palette—from traditional red and green to modern pastels.
Kid-Friendly: Ideal for family baking days and creative decorating sessions.
Gift-Ready: Wrapped in clear bags with ribbons, these cookies make thoughtful, homemade presents.
Mistakes to Avoid & Solutions
Overmixing the Dough: Can make cookies tough. Mix only until the dough comes together.
Skipping the Chill Time: Warm dough spreads too much. Always chill before baking.
Too Thick or Too Thin Icing: Adjust water one teaspoon at a time until you reach the right consistency.
Not Letting Cookies Cool: Warm cookies can cause icing to run—patience pays off!
Using Wet Tools for Icing: Water can ruin the texture of royal icing; keep tools completely dry.
Serving and Pairing Suggestions
Serve these cookies with a warm cup of cocoa, spiced tea, or peppermint mocha.
Arrange them on a tiered dessert tray for a holiday buffet.
Wrap in festive boxes or clear bags tied with red ribbons for neighbor gifts or party favors.
Pair with other holiday classics like gingerbread men or snowball cookies for a cookie exchange.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 7 days.
Freezing: Freeze undecorated cookies for up to 2 months. Thaw before icing.
Decorated Cookies: Once icing is completely dry, store with parchment between layers to prevent sticking.
Reheating: Avoid microwaving; these are best enjoyed at room temperature.
FAQs
1. Can I use store-bought icing instead of royal icing?
Yes, though homemade royal icing sets firmer and gives a smoother finish.
2. What if I don’t have meringue powder?
You can substitute with 2 egg whites, though consistency may vary slightly.
3. How can I make the cookies softer?
Reduce the baking time by a minute or two and avoid overbaking.
4. Can I make the dough ahead of time?
Yes, refrigerate up to 3 days or freeze for up to 2 months.
5. Can I use different shapes?
Absolutely! Stars, trees, or bells work beautifully for this recipe too.
Tips & Tricks
Use gel-based food coloring for brighter shades without thinning the icing.
For a smooth icing surface, gently tap the cookie after flooding to release air bubbles.
Try using metallic edible paint for elegant “gift wrap” details.
Practice your piping designs on parchment before decorating.
Add a touch of almond extract to the icing for a delicate nutty flavor.
Recipe Variations
Chocolate Present Cookies: Replace ¼ cup of flour with cocoa powder for a chocolate version.
Citrus Twist: Add 1 tsp orange zest to the dough for a fragrant holiday note.
Peppermint Icing: Stir ½ tsp peppermint extract into the icing for a cool touch.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free blend.
Nutty Ribbon Cookies: Add crushed pistachios or almonds to the icing before it sets for texture.
Final Thoughts
When the last batch cooled and the kitchen smelled like butter and sugar, Ella lined up our cookies on the counter, grinning at her handiwork. Each one looked unique—some neat, some wobbly, all made with love. We boxed them up for friends and neighbors, slipping little notes inside: “From our family to yours.”
Later that evening, when the tree lights twinkled and carols played softly, I poured us each a mug of cocoa, and we shared a few cookies right then and there. These little Christmas Presents weren’t just baked treats, they were moments of laughter, togetherness, and joy wrapped in ribbons of icing.
Christmas Present Cookies
Ingredients
For the Sugar Cookies:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract or almond extract for a twist
- ½ tsp baking powder
- ¼ tsp salt
For the Royal Icing:
- 4 cups powdered sugar sifted
- 3 tbsp meringue powder
- 8 –10 tbsp water adjust for consistency
- Food coloring red, green, blue, pink, yellow, or festive shades
- Edible glitter or sprinkles optional
Instructions
- Beat butter and sugar until light and fluffy, then mix in the egg and vanilla. In another bowl, whisk flour, baking powder, and salt, and gradually add to the butter mixture until smooth. Divide the dough, wrap, and chill for an hour.
- Preheat the oven to 350°F (175°C). Roll out the dough to ¼ inch thick and cut into square “present” shapes. Place on parchment-lined sheets about an inch apart.
- Bake for 8–10 minutes until the edges are just golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
- For the icing, mix powdered sugar and meringue powder, adding water slowly until soft peaks form. Tint with your chosen colors.
- Outline each cookie with icing, let it set, then flood the center with thinner icing. Add ribbons and bows with contrasting colors, finishing with a sprinkle of edible glitter before it hardens.
